Product Details

Pasteurized Milk Processing Line

Description

Pasteurized milk uses raw milk as raw material and requires high milk sources and is processed by pasteurization. The purpose is to kill all pathogenic microorganisms in the milk, the production process is to heat at 75-85 ℃ holding for 10-15 seconds, then cold filling into containers. The shelf life is generally not more than 7 days keep refrigerated at 2-6 degrees. Because it is low-temperature sterilization, on the basis of killing microorganisms, it can retain the natural and original nutrients of milk to the greatest extent.

Pasteurized Milk Physicochemical Index

Item	Whole Pasteurized Milk	Partially Skimmed Pasteurized Milk	Skimmed Pasteurized Milk
Fat Content	≥3.1%	1.0%-2.0%	≤0.5
Protein Content	≥2.9
Non-fat Milk Solids	≥8.1%
Acidity Value	≤18.0°T
Impurity	≤2mg/kg
Total Number Of Colonies	≤30,000cfu/ml
Escherichia Coli	≤90MPN/100ml
Pathogenic Bacteria	NA

End Product Containers Of Pasteurized Milk

—Plastic pouches: 100g-1000g small pouches transported and stored in 2-6℃with shelf life 5-7 days.

—PE or glass bottles: 200ml-3000ml bottles transported and stored in 2-6℃with shelf life 5-7 days.

—Gable top cartons: 100g-1000g small roof cartons transported and stored in 2-6℃with shelf life 5-7 days.

Technological Flowchart Of Pasteurized Milk Processing Line

The whole pasteurized milk processing line includes milk receiving system, milk weighing system, milk cooling system, milk storage system, milk filter and clarification system, milk pasteurization system and pasteurized milk filling system. Firstly, the raw milk will be tested with sensory, physical, chemical, and microbiological in the milk farm. After passing the test, the milk is transported to the milk processing center through the milk truck, and then the truck milk is transported to the milk weighing tank through the milk pump for measurement. After that, the double filter is applied to remove the impurities in the milk, and then cools the milk to 4°C through a milk cooling tank or a plate heat exchanger and stores them in the insulation tank. Then use centrifuge separating treatment to remove fat content according to customer requirements, and finally after homogenization, degassing and pasteurization, the pasteurized milk is filled into the container for drinking.

Key Machine Of Pasteurized Milk Processing Line

Milk weighing and receiving tank

The milk weighing tank and receiving tank usually will be used in match. The milk weighing tank is usually matched with milk collection equipment which can improve milk collection efficiency. This equipment is featured as good looking, simple structure, easy to clean; this equipment adopts active screen in order to stop impurity in the milk.

Milk Cooling System

The milk cooling system has two type: if your raw milk is in a low capacity, then the milk cooling tank will be used, if the raw milk capacity is high, then, we will use the plate type heat exchanger(PHE) to cool down milk to 4℃, and the plate type cooler has high efficiency and can work continuously. The milk cooling tank has an integrated function with cooling and storage, but it has low efficiency and cooling time is long, whereas the PHE+chill water system is capable of continuous cooling and big capacity.

Milk storage tank

If you use the PHE to cool the milk, after the milk is cooled to 4°C, we need to use the milk pump to transfer the milk to the full closed SUS304 insulation tank to guarantee the milk will not be spoiled. The milk will be stored into the double layers insulation tank for the next processing. The milk insulation tank is equipped with the temperature sensor, material inlet and outlet, CIP cleaning ball, level flowmeters, manhole and so on.

Milk Pasteurizing system

The milk pasteurizing system is composed of plate pasteurizer, homogenizer, degasser and centrifuge separator unit. It is also the core unit of the whole pasteurized milk processing line. The homogenizer can decrease milk fat globule into small fat particles to maintain the stability of the emulsion with 20-25mpa high pressure, and the degasser can remove the air in the milk to extend the shelf life of the milk. The pasteurizer is mainly removing the Pathogenic bacteria in milk and the centrifuge separator can remove the fat content in the milk to make into skimmed pasteurized milk and make milk standardized.

The milk pasteurization process is raw milk 4°C inlet, then use hot water or steam to preheat to 55°C, at this temperature, the milk can be separated fat into skimmed milk, then remove the air in the degasser, and then go to high-pressure homogenizer, after this process finished, the milk will be heated to 72-85°C and holding for 10-15 seconds, then cooled to 4 °C outlet for filling. This process can kill the pathogenic bacteria in cow milk that can cause the outbreak of human food-borne diseases, such as E. coli, Bacillus, Listeria, etc., and it can also reduce the number of microorganisms that cause milk spoilage. The pasteurization process almost no damage to whey protein, immunoglobulin, vitamins, enzymes and other active substances. After pasteurization, the fresh milk can not only be stored for 5-7 days in a refrigerated environment at 2~6℃, but also retain a large number of active nutrients, especially the natural and mellow taste of milk.

The milk pasteurizer can be made into three sections (milk heating, milk cooling and heat recovery) or four sections ( milk heating, milk homogenizing, milk cooling and heat recovery), The more sections, the higher the heat recovery efficiency, basically the milk plate pasteurizer heat recovery rate is more than 90%.

Pasteurized milk filling system

The pasteurizing milk is filled into bottles, pouches or gable top cartons. The filling temperature is room temperature filling or cold filling to keep the nutrient of the milk.